We don't have an overview of this episode, please check back later.

We don't have an overview of this episode, please check back later.

We don't have an overview of this episode, please check back later.

We don't have an overview of this episode, please check back later.

Adam explores the country to try the heartiest comfort foods that makes anyone feel at home. Stops include: Sylvia's in Harlem, New York for their famous pan-fried chicken; Lulu's Bakery in San Antonio, Texas for their giant cinnamon rolls; Tom + Chee in Newport, Kentucky to try their grilled blueberry-blue cheese donut sandwich; the Wafels & Dinges food truck in New York City to sample their BBQ pulled pork and cole slaw topped waffle; The Rack Shack in Burnsville, Minnesota for the "Hobo", a smoked potato in a skillet topped with pulled pork, brisket, and a multitude of sides and sauces; and Hominy Grill in Charleston, South Carolina for their signature shrimp and grits and the "Big Nasty", a fried chicken breast between two buttery biscuits smothered in sausage gravy.

Adam spotlights five of his favorite sandwiches in the country. Stops include: the famed Katz's Delicatessen in New York City for the hand-sliced pastrami and corned beef in their iconic 1-pound Reuben sandwich; Primanti Brothers in Pittsburgh, Pennsylvania for their amazing meaty stuffed sandwiches featuring hand-cut fries and their special Italian-dressing coleslaw packed into each sandwich; Los Reyes de la Torta in Phoenix, Arizona for the "Torta del Rey," a massive 2-pound Mexican sandwich packing pork, beef, ham, hot dog and chorizo rolled into an omelette all on top of beans and a host of toppings into a Telera roll; The Black Sheep in Richmond, Virginia for a peach chutney and jerk chicken-infused "battleship" (an oversized 2 1/2-pound submarine) called the "U.S.S. Brooklyn"; and finally, Ike's Place in San Francisco for their "Kryptonite" sandwich, a 4-pound, 13-ingredient creation which includes 5 different meats, pepper jack cheese, 2 avocados, mozzarella sticks, onion rings and jalapeño poppers.

Adam takes in some of the most succulent sausages all across America. Stops include: Schmidt's Sausage Haus in Columbus, Ohio for their "Autobahn", an all-you-can-eat sausage buffet featuring delicacies such as the spicy "Bahama Mama" sausage, plus bratwurst, knackwurst, and sausage stew; Ben's Chili Bowl in Washington, D.C. for the "Chili Half-Smoke", a smoked beef-and-pork sausage in a bun topped with mustard, onions, and Ben's famous chili; Campi's in Rochester, New York, where, in never-before-seen footage, Adam indulged in their "Sausage Bomber", an oversized sandwich packing in butterflied Italian sausage, sautéed onions, peppers and mushrooms, Mozzarella cheese, and heaps of red sauce; The Buff Restaurant in Boulder, Colorado, home to the unique "Saddlebags", bacon or link sausage cooked into huge pancakes and topped with basted eggs; Bruges Waffles & Frites in Salt Lake City, Utah for the "Machine Gun", a tasty Moroccan lamb sausage sandwich topped with crispy Belgian frites and slathered in Andalouse sauce; and finally, Hot Sauce Williams in Cleveland, Ohio for Cleveland's signature sandwich: the "Polish Boy", a beefy kielbasa sandwich topped with creamy coleslaw, French fries, pulled pork shoulder, and tangy hot sauce.

Adam samples stellar sizzling steaks at five different steakhouses in America. Stops include: Cattlemen's Steakhouse in Oklahoma City for the succulent George H.W. Bush-dubbed "Presidential T-Bone", a wet aged steak doused in savory beef au jus; The Silo Restaurant in Lewiston, New York for the "Haystack", a mouth-watering 1-pound sandwich combining sliced ribeye steak, melted mozzarella cheese, and deep fried hash browns; The Buckhorn Exchange in Denver, Colorado for 14 unique meats including buffalo, ostrich, elk, and yak, as well as a juicy 64-ounce slab of beef appropriately named "The Big Steak"; The Drover Restaurant & Lounge in Omaha, Nebraska for their famous "Whiskey Steaks", including the whiskey-soaked "Omaha Strip", a New York strip with the bone left in; and finally, the Riverstone Grill in Grand Island, New York for their imposing "Bone in the Stone", a massive 3 1/2-pound bone-in ribeye steak smothered in a double dose of blue cheese and crispy onion strings.

Adam devours the best barbecue feasts in different BBQ regions across the country. Stops featured: Charlie Vergos' Rendezvous in Memphis, Tennessee for their world famous dry-rub ribs; Pappy's Smokehouse in St. Louis, Missouri for their 6-lb meat medley called the "Big Ben", which includes a full slab of pork ribs, a pulled pork sandwich, a beef brisket sandwich, and a 1/4 chicken, along with four sides; Henry's World Famous Hi-Life in San Jose, California for their open-pit white oak smoked baby back ribs with secret BBQ sauce; Adam gets an invitation to the Osborne Family Farm in Little Rock, Arkansas, for an annual backyard barbecue that pays tribute to the local police and fire departments with a tray that features a 4-lb chicken, a massive beef rib, a slab of brisket, 6 spicy sausages, a piled-high pulled pork sandwich and an 8-inch turkey leg; Buz and Ned's Real Barbecue in Richmond, Virginia for Buz's hickory and oak-smoked pork spare ribs; and finally, in previously unseen footage, we head to The Brick Pit in Mobile, Alabama for their pecan and hickory wood-smoked barbecued chicken dinner with slaw and baked beans.

Adam samples the most savory seafood dishes from coast to coast. Stops featured: Lucha Libre Gourmet Taco Shop in San Diego, California, home to their "Surfin' California Burrito", packed with carne asada, shrimp, avocado and French fries; Deanie's in New Orleans, Louisiana for some of their famous saucy & spicy "barbecue" shrimp; Hogfish Bar & Grill in Stock Island, Florida for their one-of-a-kind "Killer Hogfish" sandwich topped with sautéed mushrooms, onions, and Swiss cheese; Reel Inn in Malibu, California for their tasty sautéed cracker-coated halibut; and finally, Skippers Smokehouse in Tampa, Florida for a taste of the truly unique--smoked alligator ribs with their BBQ sauce called "Goo".

Adam travels to different eateries to sample the best fried foods in the country. Stops include: Stroud's Oak Ridge Manor in Kansas City, Missouri for their famous pan-fried chicken; Round Rock Donuts in Round Rock, Texas for a variety of tasty donuts, including the behemoth "Texas Donut", a bucket-sized two-pound glazed donut; The Old Salty Dog in Sarasota, Florida for the "Salty Dog", a beer-battered foot-long hot dog loaded with toppings; Restaurant Raices in Old San Juan, Puerto Rico for the "Chuleta Kan-Kan", a giant deep-fried pork chop surrounded by crispy pork rind; and finally, the California State Fair in Sacramento, California for various deep-fried goodies on a stick, such as deep-fried catfish at Minnie's Cornbread House, the crispy potato-wrapped "Twister Dog" at Tornado Potato, and the super-sweet "King Twinkie", three frozen Twinkies deep-fried into one huge Twinkie and generously topped with powdered sugar and chocolate sauce, at Sweet Cheeks.

Adam tastes the sauciest dishes in the country. Stops include: Phil's BBQ in San Diego, California to try the "El Toro", a sandwich of tri-tip steak glazed with sweet barbecue sauce; Crown Burgers in Salt Lake City, Utah for pastrami-topped cheeseburgers slathered with Utah's favorite condiment, fry sauce; L & B Spumoni Gardens in Bensonhurst, Brooklyn for "The Square", a sicilian pizza featuring San Marzano tomato sauce on top of the cheese; Chaps Charcoal Restaurant in Baltimore, Maryland for tasty pit beef sandwiches loaded with "Tiger Sauce" (a mix of horseradish and mayonnaise) and even barbecue sauce; and finally, Sweet Potatoes Endearing Food (one of Adam's favorite restaurants) in Savannah, Georgia for their peach-glazed barbecue chicken, made with a unique barbecue sauce featuring canned peaches (with syrup) and the Creole staple, "Trinity" (onions, peppers, and celery). Also, during the credits, a brief montage of spicy sauces (from some of Adam's previous challenges) is shown.

Adam samples five of the spiciest dishes that may be painful to your mouth, yet still delicious to eat. Stops included: Angel's BBQ in Savannah, Georgia, home to a 1-pound pulled pork sandwich topped with the infernal four-pepper "Voodoo Juice" (which includes 2 ounces of the deadly ghost chili); Flying Pie Pizzaria in Boise, Idaho for the "Triple Habanero Pizza", a grilled chicken-black olive pizza made fiery with the usage of an 18-habanero pepper sauce; Prince's Hot Chicken Shack in Nashville, Tennessee for their famous hot chicken, loaded with cayenne and secret spices; Giovanni's Aloha Shrimp Truck in Kahuku, Hawaii for their piri piri-infused "Hot and Spicy" Shrimp; and finally, the East Coast Grill in Boston, where he experienced their ghost chili-riddled "Pasta from Hell" during the restaurant's famed "Hell Night".

Adam travels the country to find the best mouth-watering, juiciest foods. Stops included: Al's Beef in Chicago, Illinois to try their soaked juicy Italian beef sandwich; The Salt Lick in Driftwood, Texas for their succulent open-pit barbecue of brisket, ribs and sausage; Yoder's Restaurant in Sarasota, Florida for their crispy Amish-style pressure-fried chicken; Hot 'n' Juicy Crawfish in Las Vegas, Nevada for their famed crawfish served in their signature spice-laden sauce; and finally, Matt's Bar and the 5-8 Club in Minneapolis, Minnesota to decide which establishment makes the better "Juicy Lucy" burgers: a slice of cheese melted inside a hamburger patty.

Adam samples the cheesiest cheese dishes across the country. Stops include: Tom + Chee in Newport, Kentucky for "The Armagoetta", a fried onion, hot pepper, hot mustard and goetta grill cheese sandwich; Big Lou's Pizza in San Antonio, Texas testing his limit on the "Big Lou 42": a 42-inch 30-pound pizza pie; D'Arcy's Pint in Springfield, Illinois for their signature "Horseshoe", an open-faced sandwich made with Texas toast, meat, crinkle-cut fries, and cheese sauce; Amy Ruth's in Harlem, New York trying their oven-baked four-cheese macaroni and cheese (clip previously unseen); Ted's Restaurant in Meriden, Connecticut to try their steamed cheeseburgers w/ gooey white cheddar cheese; and finally, Melt Bar and Grilled in Lakewood, Ohio with their 4-pound grilled cheese sandwiches filled with 14 different cheeses.

Adam tries the beefiest burgers at six of the best burger joints across the country. Stops include: Haven Brothers Diner in Providence, Rhode Island for their "Triple Murder Burger" topped with bacon, eggs, onions and mushrooms; Frontier Restaurant in Albuquerque, New Mexico trying their green chili cheeseburger, the "Bonanza Burger"; Big Jud's in Boise, Idaho home of one of the biggest burgers in the world, the "Double Big Jud"; Krazy Jim's Blimpy Burger in Ann Arbor, Michigan with their high stacked burgers; Kroll's West in Green Bay, Wisconsin for their famous "butter burgers"; and Thurman Café in Columbus, Ohio for their "Thurman Burger" and the messy "Thurmanator" burger.

In the season premiere host Adam Richman starts his culinary journey by sampling pork prepared in five different dishes at eateries in five different states. Stops include: Slows Bar-B-Q in Detroit, Michigan for the "Triple Threat Pork", a packed sandwich filled with pulled pork, grilled ham and bacon; Nosh Kitchen Bar in Portland, Maine to try their "Apocalypse Now Burger", 4 bacon cheeseburgers topped with pork belly and foie gras; Iron Barley in St. Louis, Missouri with their oak-roasted pork loin; Tommy DiNic's in Philadelphia for a roast-pork sandwich that rivals the cheesesteak; and The Pit in Raleigh, North Carolina for an authentic "whole-hog" barbecue.